Garlic Parmesan Crusted Chicken with Creamy Spinach Sauce

Ingredients:

For the Chicken:
2 boneless, skinless chicken breasts (12 ounces)
1 cup buttermilk (for tenderizing marinade)
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
Salt and pepper to taste
1 tablespoon vegetable oil
1/2 cup Panko bread crumbs
1 tablespoon melted butter
For the Cheese Blend:

1 ounce Gruyere cheese, shredded
2 ounces white Cheddar, shredded
1 tablespoon Parmesan cheese, shredded
1 ounce Mozzarella cheese, shredded
For the Creamy Spinach Sauce:

1 tablespoon butter
2 cloves garlic, minced
1/2 cup heavy cream
1 cup fresh spinach, chopped
1/2 cup cheese blend (from the cheese blend above)

Directions:

Marinate the Chicken:

Place chicken breasts in a zip-top bag with buttermilk, garlic powder, onion powder, smoked paprika, salt, and pepper.
Marinate for at least 2 hours or overnight for best flavor.
Prepare the Cheese Blend and Spinach Sauce:

In a small bowl, mix together Gruyere, white Cheddar, Parmesan, and Mozzarella cheeses.
In a skillet, melt 1 tablespoon of butter over medium heat. Add minced garlic and cook until fragrant, about 30 seconds.
Add heavy cream, stirring to combine. Once the cream is heated, add the chopped spinach and cook until wilted.
Add 1/2 cup of the cheese blend to the sauce, stirring until smooth.
Cook the Chicken:

In a large skillet, heat vegetable oil over medium heat.
Remove the marinated chicken from the bag, allowing excess marinade to drip off.
Cook each chicken breast for about 6-7 minutes on one side until golden, then flip and cook another 4-5 minutes until done.
Assemble and Broil:

Preheat broiler to high.
Place the cooked chicken breasts in an oven-safe dish and spoon creamy spinach sauce over each piece.
Top with the remaining cheese blend.
Mix the Panko bread crumbs with melted butter and sprinkle over the cheese-topped chicken.
Broil for 3-4 minutes, or until the cheese is bubbly and Panko topping is golden.
Servings: 2